Food Science & Technology extension faculty lead and advocate for programs that promote growth for our industry partners and provide positive community impact.
Extension Workshops
*New dates for workshops will be updated when they are released.
Better Process Control School for Acidified and Aseptic Food
The Better Process Control School (BPCS) is a specialized training program established in the 1970s by the Food and Drug Administration (FDA) for processors of acidified foods and low-acid canned foods. BPCS offers training in the Good Manufacturing Practice (GMP) and regulations required by FDA and USDA-FSIS to certify supervisors of acidification, thermal processing, and container closure evaluation operations during the canning of low-acid or acidified foods. The Oregon State University (OSU) BPCS is offered in conjunction with the Consumer Brands Association (CBA), the largest trade association serving the food and beverage processing industry worldwide. Upon successful completion of the full course, participants will receive certification in acidified foods, retort processing, and aseptic processing.
November, 4-6, 2026, Portland
Webinar: Introduction to FSMA 204 Food Traceability Rule (FTR) - Does it Apply to You?
The Food Traceability Rule (FSMA 204) introduces new requirements for tracking certain foods across the supply chain. Many businesses are working to understand whether and how this rule applies to them. This introductory webinar provides an overview of the rule and will help you assess its relevance, understand key concepts, and identify next steps.
This session is an introductory overview, not a full, certified training. Participants will have the opportunity to provide input on future, more in-depth training programs.
July, 15, 2026, Zoom
Practical Short Course in Cheese Making
This 2-day course focuses on the science and technology of cheese manufacturing. It is particularly suited for
individuals involved in artisanal, small-scale, or medium- to large-scale cheese production, as both production scales
are addressed. The course is also valuable for suppliers, regulators, and producers of starter cultures and enzymes
who seek a deeper understanding of the cheese-making process.
FSPCA Preventive Controls for Human Food (PCQI) Version 2.0 training course
Oregon State University Food Innovation Center (FIC) will be hosting the FSPCA Preventive Controls for Human Food (PCQI) Version 2.0 training course this fall. This standardized curriculum, recognized by the FDA, is designed to help food businesses meet the FSMA Preventive Controls for Human Food rule requirements. This training provides participants with the knowledge and certificate needed to serve as a Preventive Controls Qualified Individual, a critical requirement for many food operations under FSMA.
Grains & Baking Science Workshop
May 14th and 15th 2025 - at the Food Innovation Center & Wheat Marketing Center in Portland, Oregon.
For more information or to enroll click here.
AI for Food Science Workshop
Friday, September 5th, 2025 - 1:20 PM to 4:50 PM
Online workshop via Zoom - Free for all Oregon State University & Florida State University Students.
Professional and Continuing Education (PACE) Certificates and Courses
Experiencing Wine
Distillery Startup Workshop
Beer Quality and Analysis Series
Dairy Manufacturing Online Certificates
Self Directed Modules 1 - 23
Fermented Dairy Products Certificate
Dried Dairy Products Certificate
Regional and National Conferences
Oregon IFT Suppliers Night
Oregon IFT Suppliers Night 2026 is the ultimate Oregon and SW Washington food-industry networking opportunity! - February 23, 2026 Portland, OR
Oregon Wine Symposium
Northwest wine industry educational event and trade show - February 3-4, 2026 Portland, OR
Annual Event and Expo - July 12-15, 2026 Chicago, IL
FARM 2 FORK RECORDED WEBINAR SERIES
Food connects us all — but the systems that grow, process, and deliver what we eat are often invisible. The Farm to Fork Webinar Series explores these systems, bringing you stories that illuminate not only how our food works today, but also the inspiring and innovative ways it is evolving to sustainably feed the world of tomorrow.
Hosted by Sheri Cole, Assistant Professor of Practice at Oregon State University’s Food Science & Technology Department, this series reflects our mission to train the next generation of food scientists, innovators, and leaders. From research and product development to food safety, quality assurance, and entrepreneurship, we prepare students and professionals to shape a safer, healthier, and more sustainable food future.
With programs in Corvallis, Portland, and Astoria, we connect communities across Oregon and beyond. Through teaching, research, and outreach, we work alongside the food and beverage industry to advance science and technologies that strengthen every step of the food system.
We believe that an informed and connected food community is an empowered one — and Farm to Fork is our way of opening that conversation to everyone.
View the entire library of recorded webinars by clicking on the button: